This is yet another recipe that builds on the versatility of pork tenderloin. Slathered with a quick seasoning paste, the meat roasts in the oven while you assemble the slaw and flavor a store-bought mayonnaise.

The original recipe calls for mini burger buns or rolls. They can be hard to find, so we used a package of small brioche “baguettes,” available at Whole Foods Markets. Whatever bread component you choose, make sure it’s soft: That’s what works best for these sliders.

It’s helpful to have an instant-read thermometer for monitoring the meat and a mandoline for slicing the fennel.

Serve with baked sweet potato fries.

Servings:

4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings; makes 12 small sandwiches

Ingredients

One 14- to 16-ounce unseasoned pork tenderloin

3 cloves garlic

1 tablespoon sweet or hot Spanish smoked paprika (pimenton)

2 1/2 tablespoons olive oil

1/2 medium red onion

1/2 cup red wine vinegar

1 tablespoon sugar

Pinch kosher salt

1 medium fennel bulb

1/2 English (seedless) cucumber

2 tablespoons pickle juice (from a jar)

5 tablespoons regular or low-fat mayonnaise (do not use nonfat)

1 to 2 tablespoons quince paste (membrillo)

12 mini burger buns or soft rolls (split; see headnote)

Directions

Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil.

Trim off and discard most of the visible fat and silver skin from the tenderloin. Use paper towels to pat the meat dry, then place it on the baking sheet.

Mince the garlic and place it in a small bowl. Add the smoked paprika and oil, stirring to form a paste. Use all of it to coat the meat. Roast (middle rack) for 12 minutes, then use tongs to turn the meat over. Roast for 12 to 15 minutes or until the internal temperature of the pork tenderloin registers 150 to 160 degrees. Let the meat rest.

While the meat is in the oven, cut the red onion into very thin slices and place them in a nonreactive bowl. Whisk together the vinegar, sugar and salt until the last two ingredients have dissolved, then pour the mixture over the onion, pressing to make sure it is submerged. Let it sit till you are ready to assemble the sandwiches.

Trim the fennel bulb (reserve the stalks for making stock, if you’d like) and cut it into quarters from top to bottom, letting the tough outer layer fall away. Use a mandoline or very sharp chef’s knife to cut the quarters into very thin slices, then place the slices in a mixing bowl. Peel the cucumber and cut it into small dice; add it to the fennel, along with the pickle juice, stirring to incorporate.

Combine the mayonnaise and quince paste (to taste) in a separate small bowl. Use an immersion (stick) blender to combine, or use a whisk and a sturdy arm.

Transfer the pork tenderloin to a cutting board (be careful which you choose, because it will stain); cut it into 1/4-inch slices.

To assemble the sandwiches, spread the quince mayo on the inside tops and bottoms of each bun or roll, laying them spread sides up.

Divide the sliced meat among the 12 bottom bun or roll halves, then top with the fennel slaw and some of the pickled red onion. Complete the sliders with the top bun or roll halves.

This salad of hearty greens tossed in a tangy Dijon vinaigrette topped with lusciously sweet roasted grapes, sharp blue cheese and toasted nuts is a beautiful, seasonal plate that is stunning enough to grace a holiday table.

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